TASTE OF EDESIA | Italian Refinement

Not long ago,  8½ Otto e Mezzo Bombana at Galaxy Macau has reopened. For sophisticated foodies, the establishment has been serving refined Italian dishes since its opening, one of the hottest dining destinations in Macau. As the perfect complement to the vibrant new life of the restaurant, the interior has also recently taken on a fresh new look with refurbishments throughout the venue. Upon entry into 81⁄2 Otto e Mezzo Bombana from The Promenade Shops, guests will encounter a stunning new lighting feature of colorful, glass-textured tubes of varying shapes and sizes that are individually suspended from a mirrored ceiling at the Bar and Lounge. The warm and inviting bar and lounge also features an intimate corner of stylishly comfortable sofas and chairs covered in Tweed and Gessato patterns, evocative of exquisitely tailored Italian suits for men. 

As guests move into the fine dining room, they will encounter a bright, new transitional experience of heightened luxury with sophisticated brass detailing, gold mirrors and colourful fabrics of blue and green hues. In honour of Chef Bombana’s passion for the arts, the space is also accentuated by the masterful art pieces of Gianluca Miniaci, a talented Italian artist who has also made his mark in theatre and music.

The third Italian restaurant of Chef Umberto Bombana with 1-Michelin Star, Bombana at Galaxy Macau is led by Executive Chef Riccardo La Perna. Chef Bombana first discovered Chef Riccardo La Perna in China, and knew that he had uncovered  a gem. In 2013, he invited Chef Riccardo to oversee 8½ Otto e Mezzo BOMBANA Shanghai. Under his leadership, the restaurant garnered two Michelin stars in the inaugural edition of the 2017 Michelin Guide Shanghai and also recently earned two Diamonds from the Black Pearl Restaurant Guide.  

After six years of Michelin-starred success in Shanghai, Chef Riccardo is now at the helm of 8½  Otto e Mezzo BOMBANA at Galaxy Macau. In his role as Executive Chef, he elevates the dining  experience in Macau by infusing his “Luxury of Simplicity” culinary philosophy into masterfully  created, authentic Sicilian dishes. 


Chef Riccardo’s philosophy of “The Luxury of Simplicity” means sourcing high quality, seasonal ingredients; offering quality service and creating an exceptional dining environment for guests so that they can taste the soul and passion of the chef. For him, the strength of his Italian cuisine lies in the goodness of the ingredients used and the simplicity of the preparations. At first glance, each dish may appear simple, but once tasted, guests will discover the immense amount of creativity and very important gestures that have gone into the preparation of each dish. 

Showcasing the authentic flavours of his beautiful hometown of Sicily with fresh, season ingredients are the hallmark of Chef Riccardo’s cuisine. He also enjoys the luxury of sourcing a wide variety of products from Italian farms and would frequently make changes to the menu in accordance with the season. Fresh, handcrafted pasta is an important highlight on the menu. The seasonal Tagliolini with hand made butter, Parmigiano reserve, Alba White truffle is a must-have as it is made with 48 egg yolks per 1kg of pasta. 

Beyond delivering outstanding food and wine, another important element of Chef Riccardo’s philosophy is his commitment to offering exceptional hospitality, a passion he shares with Chef Bombana. Chef Riccardo has big dreams for Macau. “81⁄2 Otto e Mezzo Bombana has to be a place for the experience, not just for food and wine, but also for the hospitality,” he says. “In true 81⁄2 Otto e Mezzo Bombana tradition, we will guarantee the same consistently high standards of food, service and hospitality that you would also find in Hong Kong and Shanghai. The difference now is that guests will have the opportunity to discover a new chef and a new team.”

Categories Extra Times Taste of Edesia